It's moist, it's substantial but not dense, it's perfectly zingy, and it's perfectly (read: not too) sweet. What's not to love? The best part is: it's completely easy to substitute most of the ingredients for whatever you have on hand. Oh, and it's moderately virtuous. Praise indeed!
Lemon and Honey Cake
adapted from Orangette
1/2 cup plain yogurt (or fruity yogurt, preferably lemon flavored, or even sour cream)
1/3 cup honey
1/2 cup sugar (a little less if you used sweetened yogurt)
1 teaspoon vanilla
1 2/3 cup flour
2 teaspoons baking powder
zest from 1 large lemon
1/2 cup oil
juice from 1 large lemon (or use 2 if you really like your lemon flavor)
1/3 cup powdered sugar
Preheat oven to 350 degrees Farenheit. Butter a 9" round cake pan, then line bottom with parchment paper and butter the parchment.
In a large bowl, whisk together yogurt, honey, sugar, eggs, and vanilla until well blended. Sift in the flour and baking powder, then add lemon zest, and mix with a spatula or wooden spoon until just combined. Add oil and mix until incorporated. Bake for 30-35 minutes, or until wooden toothpick inserted in center comes out clean. It will be a little dark because of the honey - that's okay. Remove to a rack and allow to cool completely in pan.
While cake is cooling, whisk together the lemon juice and powdered sugar. When cake is fully cooled, remove from pan and drizzle glaze over top. It will be very thin and will soak into the cake. Enjoy!